Jul 16, 2019

River Bitter 2

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River Bitter: First 811 Brew
1.045 - 1.011
4.5% ABV
40 IBU


Same as River Bitter with slight adjustments
The Malts:

21 lbs Canadian 2-Row
7 lbs Flaked Wheat
2 lbs 40L Crystal

The Hops:

1.8 Magnum (11.5%AA0 (25.8 IBU) -- 60 min
2 oz EKG (4.6% AA) -- 45 min
3 oz EKG (4.6% AA) -- 10 min
3 oz Styrian (2.6% AA) -- 0 min

The Water:

10.5 gallons Strike Water + 4 Ml Lactic Acid in Mash 
Per 15 gal:
15g Gypsum
9g CaCl2
7.5g MgSO4

The Yeast
Wyeast 1469 West Yorkshire

Brewday Notes:

Strike Temp: 155
Mash Temp: 155

Total Boil: 19 gallons / 1.045
Post Boil: 17 gallons / 1.055
New Volume 1: 19 gal / 1.045

Plastic Bucket: BPA
Remainder of (about 4 gallons) topped up with water (1.031). Ardennes yeast)


Fermentation:
 73-75 approx four weeks

BPA: (1.031-1.005 3.4% ABV)


Feb 24, 2019

Chantrelle Saison / XPA


XPA
1.045 - 1.008
4.8% ABV
33 IBU


Chanterelle Saison
1.057 - 1.007
6.5% ABV
33 IBU


Malts
25 lbs pilsner
5 lbs wheat
5ml Lactic acid in mash (no other water treatment needed)

Ten Gallons Strike Water

Hops
1oz galaxy ( 14% AA)  60 min
2oz Saaz (2.8% AA) 45 min
2oz Saaz (2.8% AA ) 30 min
2oz Saaz ( 2.8% AA) 15 min

-----------------------------------------------------------------

Chanterelle Saison

boiled in wort for 5 minutes:
1lb D 45 Candi Syrup
2.25 0z dried Chanterelles

Secondary
14.5 oz frozen vacuum packed Chanterelles


Brewday Notes:

Strike Temp: 154 -- dropped to 151
Mash Temp 151
Mill set to same as big brew (didn't even check -- will I pay for that later?)

Mash stuck, but found pump will suck it through. Hooked hose up to mash tun recycle return rather than drain mash gravitationally.

Total Volume: 19.25 gallons @ 1.035
Post Boil 16.5 gallons @ 1.053
Dilution1: 18 gallons @ 1.045

Feb 5, 2019

Big Brew Day: Barleywine / Session IPA / Small Beer

Big Brew Day / Partigyle.

The idea was for each of the three brewers (Matt, Sean, Me) to formulate a grainbill that would be 85% Pale Malt, and 15% medium crystal malt with a gravity (if it were one beer) of 1.060. More complete notes and ramblings here.

The Malts
Pale Two Row -- Varying amounts by brewer
Crystal Malt -- Varying amounts by brewer (One mash, 40L, one 80L, one 20L)

The Water
Ca: 112, Mg: 15, Na: 11, Cl: 98, SO4: 190
Chloride / Sulfate Ratio: .51 (below .77 / enhance bitterness)

Ye Olde Dicke Joke

1.086 - 1.008
10.2% ABV
95 IBU

Hops:
3.5 oz Nugget (13% AA) -- 75 minutes
1 oz Summit (15.2% AA) -- 75 minutes
5 oz Columbus (15% AA) -- 5 minutes
(about 3oz Columbus dry hop (5.23.19)

Yeast: 
Varies by brewer
mine: Two rehydrated packets of S-04 pitched 1.22.19

Brewday notes:
Collected first runnings from each mash
D: 1.074, S: 1.085, M 1.085

Total Preboil: 19 gallons / 1.075

Richard Nixon

1.045 - 1.007
40 IBU
5% ABV

Hops:
1 oz Summit (15.2% AA) -- 60 min
1 oz Columbus (15% AA) -- 15 min
1 oz Moziac (11.5% AA) -- 5 min
1 oz Citra (13.3% AA) -- 5 min

Yeast:
Varies by Brewer
mine: One rehydrated packet of S-04 pitched 1.22.19

Brewday Notes:
Collected second runnings until capacity of boiler (18 gallons)
Pre-boil gravity 1.036


The Noble Wiener

... an unexpected little bastard

(Gravity not exactly known, but suspected to be 1.038-40 IBU not calculated: we were tired)
FG 1.005

  • Around 4.5% abv



Hops:
.5 oz Loral (10.2% AA) -- 60 min
1 oz Loral (10.2% AA) -- 30 min
1 oz Loral (10.2% AA) -- 10 min

Yeast:
One rehydrated packet of S-04 pitched 1.22.19

Oct 23, 2018

Barrel Beer #4





1.050 / 1.00 ?
17 Ibu
?% Abv



The Malts:
20 lbs Pilsner Malt
9 lbs 2 Row
2 lbs Red Wheat Malt
2lbs Caramunich
1 lb Medium Chocolate Malt

29 lbs grain : ph predicted to be 5.55 with 811 water. No additions necessary. Shit yeah.

11.5 gallons of strike water

Hops:
1 oz Magnum (14% AA) -- 75 minutes

Yeast:
 Nottingham ; one packet per kegs (4) / to barrel while still active / rest to TEX.

Brewday Notes:

Strike Temp: 154 -- dropped to 144 when grain added
Mash Temp 152
Mill Set to .41 (checked) -- Stuck Mash Again. Check efficiency to see if I should set it wider.

First Runnings: 7.5 gallons / 1.077
Total Volume: 19 gallons / 1.045
Post Boil 17.25 gallons / 1.053
Diluted: 18.75 / 1.050

Sep 23, 2018

Athens Homebrew Classic


DAS Beer
 2018 Athens Homebrew Classic

DAS Smoke-E-Nutz: Pecan Smoked Amber Lager:

 

Traditional Amber Lager with Home-smoked (pecan wood) malt as 40% of grain bill

5.4% ABV


Recipe, notes, and more

DAS Land of Organisms: Mixed Fermentation Sour Beer:

 

Bastardized English Pale Ale
6% ABV

recipe, notes, and more 

...

Entire Site: yourfavoritesucks.blogspot.com 

...

 

Please feel encouraged to leave comments.

Thank you. 

Jul 25, 2018

DAS Beer 5


DAS BEER 5
Fünf
1.045 - 1.009
4.7% ABV
33 IBU



Same as DAS Beer 3 and 4 (Best instead of Weyermann):
THE MALTS:
23 lb Best Pilsner
5 lb Weyermann Dark Munich 
1 Lb Weyermann CaraFoam

New Hop Schedule (Emulating DAS Beer 4)
THE HOPS:
1 oz Magnum (14.1% AA) - 60 min (18.5 IBU)
2 oz Hallertauer Mittelfrüh (3.6% AA) - 30 min (5.3 IBU)
2.5 oz Tettnang (4.0% AA) - 20 min (4.5 IBU)
2.5 oz Hallertauer Mittelfrüh (3.6% AA) - 5 min (2.2 IBU)
3 oz Tettnang (4.0% AA) - 5 min (2.9 IBU)
2.5 oz  Tettnang (4.0% AA) - 0 min
1.5 oz Hallertauer Mittelfrüh (3.6% AA) - 0 min

YEAST:
2206

WATER:
29 lbs grain = 10 gallons strike water needed.
4ml Lactic Acid in Mash, brah.


Additions:
Per 15 gal:
Gypsum: 10.5 grams
CaCl2: 1.5 grams
Epsom Salt: 5.25

Per 5 gal:
Gypsum: 3.5 grams
CaCl2: .5 grams
Epsom Salt: 1.75




Calcium
Magnesium
Sodium
Sulfate
Bicorbonate
Chloride
Crawford
32
2
12
75
36
6
12
2
11
12
35
11



Brew day notes:

Strike Temperature - (It always spikes when the circulation starts; next time make strike temp 5 degrees below desired mash temp, and allow to rise. I added about one gallon of water to cool mash down, which may be the procedure to continue since that has happened the last few times with fine results.
Mash Temp - 146 
First Runnings - 7 gallons / 1.075
Total Boil - 19 gallons / 1.046
Post Boil 17 gal / 1.054
Dilution 1 - 18 gal / 1.049
Dilution 2 - 19 gal / 1.045
Dilution 3 - 
Fermentation Temps:
Lagered at 40 degrees starting 9/10/18




Fermentation:
Make graph from notes

Racked off yeast, lagering: 9/14

Jul 12, 2018

Taproom Menu

Menu:


DRAFT

Richard Nixon: 5% ABV
Session IPA: Columbus / Mosiac / Citra / Galaxie DH

DAS Beer der Fünf 4.7% ABV
Crisp German Pils

The Central Skaarutinizer 5.7% ABV
Barrel Aged (Mixed Fermentation) American Brown Ale

BOTTLES

Biere de Lorette: 6.2% ABV
Saison aged with oak and bacteria

Booze Hound: 7.6% ABV
Rye Barrel Aged Foreign Extra Stout

DAS Brett: 5.6% ABV
DAS Beer (Pils) with Brett

Dirty Blonde (2011) 4.7% ABV
Wheat beer aged with oak and bacteria

The Old Over/Under: 10.5% ABV
Strong Burton Ale aged with Brett. A peculiar beer; wine-like

Peachy Cool Arrow 6% ABV
DAS TEX with peaches

Rudy Lycanthrope: 6.5% ABV
Red Wheat Beer Wood Aged with bacteria

Temptation Toad (2013) 5% ABV
Red Session Ale aged on oak and Russian River dregs

Texas Monkey Killer: 6% ABV
Brown Ale fermented with TEX with dates -- Puckeringly sour with dark fruit complexity

Whiskey Sour: 5.6% ABV
Barrel Aged Wheat / Oat / Barley Beer  - Lemony sourness with residual whiskey flavor






Jun 15, 2018

River Bitter: First 811 Brew

River Bitter: First 811 Brew
1.045 - 1.013
4.2% ABV
38 IBU

The Malts:

21 lbs Canadian 2-Row
7 lbs Flaked Wheat
2 lbs 40L Crystal

The Hops:

.75 oz Pilgrim (9.1% AA) -- 60 min
1  oz Magnum (11.5% AA) -- 60 min
2 oz EKG (4.6% AA) -- 45 min
3 oz EKG (4.6% AA) -- 10 min
3 oz Styrian (2.6% AA) -- 0 min

The Water:

10 gallons Strike Water + 4 Ml Lactic Acid in Mash (At least 1.5 more gallons (fear of stuck mash, and to cool down mash)

Per 15 gal:
15g Gypsum
9g CaCl2
7.5g MgSO4

The Yeast
Wyeast 1469 West Yorkshire

Brewday Notes:

Strike Temp: 154
Mash Temp: 155
First Runnings: 8.75 gallons / 1.069
Total Boil: 19 gallons / 1.045
Post Boil: 16.6 gallons / 1.052
New Volume 1: 17.5 gal / 1.049
New Volume 2: 18.5 gallons / 1.045
First brew in the garage went very well.

Glass Fermenter:
4.5 gallons (1.045) + 1 gallon brewday water from HLT = 5.5 gallons / 1.040
B-3 Yeast from Southeast Yeast -- Slurry from 7/17, activated with wort.


Fermentation:
River Bitter: 70 degrees
B3: 74 degrees

River Bitter Cask:
5.4 gallons primed to 2.5 volumes (5.3 oz corn sugar)
Beer foamed up when I opened the fermenter (it was pressurized since i removed the blow-off). Beer was much cloudier than what went into bottling bucket. May require extra attention when moving since there will likely be more sediment.

Bottles:
3.6 gallons primed to 2.5 volumes (3.5 oz corn sugar)

Dec 23, 2017

Pecan Smoke

Pecan Smoke

1.048 - 1.007

23 IBU

5.4% ABV


Malts:

15 lbs Weyermann Pilsner Malt
12 lbs Home Pecan Smoked Pilsner Malt*
2 lbs Caramunich
1 lb Melanoiden Malt
1 lb Carafoam

2 ml Lactic Acid in Mash

* About the smoked malt: Having a grain mill has finally allowed me to smoke my own malt. I did so using my Webber Kettle grill, a vegetable grilling basket, and some steel window screen. Batches of about five pounds of Weyermann Pilsner malt were wet with about 2 cups of distilled water, then smoked on a fire that was cooler than 200º. Pecan came from limb that fell in the yard 2-3 years ago, and has been cut and dried since. I smoked a total of 14-15 lbs of malt.

Hops

1.25 oz Magnum (12.9% AA)

Water:

Full Water Sheet

11 gal Strike Water ( a little thinner than 1:3 so to avoid stuck mash (i'm scared)).

Yeast: 2206 -- Propigated from DAS Beer 4 and grown up in beaker.

Brewday Notes:


  • Mill Set to .41: No stuck circulation.
  • Heat Switch Failure on EBC III. Had to unwire plugs and directly plug in boil kettle. It really sucked until I figured how to wire plugs. EBC III needs to go back to High Gravity for repairs, and I need to work to put all my connections back together.
Strike Temp: 151
Mash Temp: 151 (it was slightly after mash-in that the heat switch failed. The HLT stayed just warm enough to complete the mash)
First Runnings: I did not record this since I was freaking out about electricity.
Total Boil: 19 gallons / 1.047
Post Boil: 17 gallons / 1.054
New Volume: 19 gallons / 1.048
Fermentation Temp: 54º Ambient

Extra Beer in Glass Carboy:
About 4 gallons @ 1.048 + One Gallon Spring Water = 5 gallons @ 1.038
Pitched one packet of S-04 - Fermenting in hall (high sixties to low seventies in box)




Oct 15, 2017

Brown Barrel

Brown Barrel Beer

The Central Skaruutinizer1.046 - 1.002

11 IBU

5.7 % ABV


Malts:

25 lb Canadian Malting 2-row (79.4%)
4lb Dark Munich (12.7%)
1 lb 80L Crystal Malt (3.2%)
1 lb Melanoiden (3.2%)
8 oz Chocolate Malt (1.6%)

Hops:


1 oz Pilgrim (9.1%AA) - 60 minutes

Water:

Crawford Water with 4ml Lactic Acid in Mash (Ph 5.4)

Yeast:


US05 - One satchet per fermenter, then to Barrel while still active -- around 66º ambient

Brewday Notes:
Strike Temp: 153
Mash Temp: 154
First Runnings: 1.088 / 6 gal
Total Boil: 1.047 / 19 gal
Post Boil: 1.055 / 17.25 gal
New Vol 1: 1.051  / 18 gal
New Vol 2: 1.046 / 19 gal

Adjusted mill rollers to .38 -- still too fine. Mash circulation stuck at the end (not immediately like last time).  Adjust to .40 before next brew.

Notes:
11.5.17: Beer Racked to Barrel -- Leftover in Small Carboy with TEX
11.5.18: Beer kegged (2), with the remainder bottled @ 4.25 volumes -- Labled "SKA"